04/11/2026
Gamay, but make it California. ⚡️
I’ve been obsessed with Gamay since early in my career—making it since 2018, long before people really started to recognize how well it thrives in our region.
What pulled me in was how alive it feels, and how transparently it shows a site.
Farming it biodynamically at for the past 8 years has only deepened that connection. This place has its own energy…seriously. I joke that gnomes and fairies must farm it—it really does feel that magical.
Investing in this vineyard has been such a meaningful part of my journey, so it’s incredibly rewarding to see others starting to recognize and connect with that same energy.
I’m especially honored to see this wine land at places that don’t just pour wine—they choose it with intention: (2⭐️), .sb here in Santa Barbara, and the iconic (to name a few).
The newest vintage is out now—just 200 cases made, (already down to the last 50).
So if you haven’t had it yet and are interested in understandings that energy- Grab a bottle while you can—link in bio.